Item

3.8oz Strawberry Cheese Filled Butter Croissant (2924)

3.8oz Strawberry Cheese Filled Butter Croissant
Dough: Wheat Flour Enriched (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Ascorbic Acid as a Dough Conditioner), Water, Yeast, Sugar, Butter (Pasteurized Cream (derived from milk), Natural Flavors), Contains 2% or less of: Salt, Nonfat Dry Milk, Dough Conditioner (Wheat gluten, wheat flour, xanthan gum, Contains 2% or less of the following: ascorbic acid, soybean oil, enzymes), Gluten Replacer Strawberry Filling: Strawberries, Sugar, Water, Modified Corn Starch, Corn Syrup, Contains 2% or Less of the Following: Gellan Gum, Citric Acid, Sodium Benzoate and Potassium Sorbate (Preservative), Salt, Natural Flavor, F.D. & C. Red No. 40 Cream Cheese Filling: Sugar, Water, Corn Syrup, Cream Cheese (Pasteurized Cultured Milk and Cream, Salt, Stabilizers [Xantham Gum, Carob Bean, and/or Guar Gums]), Modified Corn Starch, Dextrose, Contains 2% or Less of the Following: Natural and Artificial Flavor, Salt, Gellan Gum, Glucono Delta Lactone, Lactic Acid, Titanium Dioxide, Potassium Sorbate and Sodium Benzoate (Preservative), Yellow 5 and Yellow 6
Bakery
Applications
  • Bread/Bakery Products
Tags
  • 3.8oz
  • filled croissant
  • orange bakery
  • strawberry
  • strawberry cheese filled croissant
Locations
Location name Address
Huntersville 13400 Reese Blvd West Huntersville, NC 28078
Toledo 9490 Toledo Way Irvine, CA 92618
Documents
Type Location File name Effective Expiration
Product Specification Sheet Toledo 2924-3.8oz Strawberry Cheese Filled Butter Croissant.pdf 5/16/2024 5/16/2027
Allergens Toledo Allergens.pdf 12/26/2018 12/25/2020
CoA Sample Toledo COA Statement.pdf 5/16/2024 5/16/2026
Country of Origin Toledo Country of Origin.pdf 12/26/2018 12/25/2021
Food Contact Packaging Certificate of Compliance Huntersville Letter of Guarantee.pdf 4/1/2019 3/31/2021
Nutrition Toledo Nutrition.pdf 9/22/2020 9/22/2023
Suitability Requirements Toledo Suitability Requirements.pdf 8/30/2018 8/29/2021